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A succulent curry, with gentle and fragrant spicing, backed by a subtle hint of chilli. Serve with steamed basmati rice, and perhaps some chapatis. Serves 4.
- 4 free range chicken breasts, skinned, and cut to a large dice
- 1 bay leaf
- 2 echalion shallots finely sliced
- 2 cm ginger peeled and roughly chopped
- 4 garlic cloves, peeled and roughly sliced
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ a mild red chilli finely chopped (optional)
- Seeds from12 green cardamom pods ground to a coarse powder
- 2 tbs ground almonds
- 250 ml coconut milk
- 250 ml chicken stock
- ½ tsp salt
- 2 tbsp groundnut oil
- Using a food processor whiz the garlic and ginger with a tablespooon of water to make a paste.
- Heat 1 tbsp oil in a non-stick sauté pan and gently brown the chicken. Remove chicken and set aside.
- Add the remaining oil and gently sauté the shallots for 5 minutes until soft but not browned.
- Add the spices, and the ginger and garlic paste, and sauté for one minute.
- Add the coconut milk, chicken stock, ground almonds, salt, and bay leaf and mix well and cook gently for 10 minutes.
- Take the pan off the heat, remove the bay leaf, and let the sauce cool slightly.
- Using a stick blender or food processor, whiz the sauce until it is smooth.
- Add the chicken to the sauce in the sauté pan and cook gently for about 10 minutes until the chicken is tender and no longer pink in the middle.